Ever Made Doughnuts?

[angel-jd1]

I was looking at some recipes on honey.com and ran across a doughnut recipe. It has me insipred to try to make doughnuts. Has anyone made them before? Any tips, suggestions, or recipes would be welcome.

Thanks!

-Jessica

Oh , here is the recipe that inspired me:

Open Original Shared Link

Banana Velvet Doughnuts

- Makes 24 servings -

Ingredients

2-1/2

cups flour

2-1/2

teaspoons baking powder

1/2

teaspoon baking soda

1/4

teaspoon nutmeg

1/2

teaspoon salt

2

eggs

1/2

cup honey

1

ripe banana

2

Tablespoons butter or margarine, melted

1/2

cup dairy sour cream

1/2

teaspoon vanilla

Fat for deep frying

Directions

Sift together dry ingredients. Beat eggs until light. Add honey gradually and continue beating until well mixed. Beat in mashed banana, butter, sour cream and vanilla. Stir in flour mixture. (Dough should be soft.) Chill 2 hours or longer. Roll out on floured board about 1/4-inch thick. Cut with doughnut cutter. In deep fat heated to 370°F, fry a few at a time. (Fry the holes as well as the doughnuts.) Turn doughnuts when they rise to the surface and are brown on the underside. Fry until brown on both sides. Remove from fat and drain thoroughly.

Tips

May form into long rolls and twist together to form crullers, cutting off every 2 inches.

[Jennas-auntie]

That looks good, I'll have to try it!

I've made gluten-free doughnuts before using the recipe below, but I used a doughnut pan instead of a doughnut maker. It's supposed to be healthier because you bake them instead of fry them, but I thought they dried out faster possibly, than fried. I think if I had fried them they would not have dried out so quickly (I thought they were dry in about 2 days). You could sub something else for the soy flour I think, and in this recipe I think the egg you could use egg substitute instead. They were good fresh though, and with frosting-yum. I'll be following this thread to get good ideas from you folks!!

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Raised Doughnuts (from Bette Hagman's More From the Gluten Free Gourmet)

After years of trying, I finally succeeded in creating a raised doughnut that tastes like those I think I remember. My nonceliac tasters didn't guess that these were made without gluten flour. You may shake these in sugar, as I suggest, or frost for a fancier treat.

1 1/2 cups gluten-free flour mix

2 tablespoons soy flour

1 1/2 teaspoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt

1 teaspoon apple pie spice

1/3 cup sugar, divided

1 cup lukewarm water

1 tablespoon rapid-rise dry yeast granules (I used regular bread machine yeast it was fine)

3 tablespoons margarine, melted

2 eggs, room temperature

1 quart vegetable oil

3-4 tablespoons sugar, for dusting

Blend the gluten-free flour mix, soy flour, baking powder, xanthan gum, salt, and spice. Set aside. Add 1 teaspoon of the sugar to the water and then stir in the yeast, set it aside until it foams slightly. In a large mixing bowl, blend together with a hand mixer at low speed the remaining sugar, margarine, eggs, and yeast mixture. Beat in half the flour mix. Stir in the rest of the flour and beat with a spoon until smooth. Heat oil to 370 in an electric frying pan or deep fryer. Place dough in a doughnut maker (see note) and press out into hot oil, 3 or so at a time. If the dough is too thick to press out of the maker, stir in 1 tablespoon of warm water at a time until it drops out easily. Turn once to brown on both sides. Remove with tongs and drain on paper toweling. While still warm, shake in a plastic bag with sugar. If you prefer to frost, wait until cool and frost with a simple confectioner's sugar or a gluten free icing (makes 2 dozen 2 1/1 inch doughnuts).

Note: A doughnut maker is a press like a cookie press and can be purchased inexpensively at kitchen supply shops and some hardware stores. If you don't have a press, use recipe above, cutting the egg to 1 egg plus 1 egg yolk and adding 2 or more tablespoons of rice flour in order to make a slightly thicker dough; press the dough from a plastic bag with a 1/2 inch slit cut at a corner. Press the shape of a circle over the hot fat. These may be slightly lopsided or not closed but taste just as delicious.

Baked doughnuts:

Use raised doughnuts recipe but eliminate oil for frying and use 3 tablespoons of margarine or butter, melted, for brushing. Instead of frying in deep fat, press batter onto greased cookie sheets, brush with melted margarine with fingers, cover and let rise in a warm place until doubled in size, about 20 minutes. Bake in preheated 425 oven for 10-12 minutes or until doughnuts slightly browned. (I turn on broiler for about 1 minute at the end to complete browning). While still hot, brush again with melted margarine. Dust with sugar, as above, or frost as desired.

[angel-jd1]

Seeing as we are in the middle of a huge winter ice/snow storm this weekend. I have my wild idea to make doughnuts. I want a recipe that you don't have to have a doughnut maker to use. There is one here on the site for doughnut holes......has anybody tried it?

Quick and Easy Donut Holes (Gluten-Free)

Ingredients:

1 egg

[angel-jd1]

Seeing as we are in the middle of a huge winter ice/snow storm this weekend. I have my wild idea to make doughnuts. I want a recipe that you don't have to have a doughnut maker to use. There is one here on the site for doughnut holes......has anybody tried it?

Quick and Easy Donut Holes (Gluten-Free)

Ingredients:

1 egg

[Fiddle-Faddle]

Doesn't Annalise Roberts have some kind of doughnut recipe on her website? Or was that muffins?

[angel-jd1]

Doesn't Annalise Roberts have some kind of doughnut recipe on her website? Or was that muffins?

Looks like she has an Apple Cider Doughnut recipe on her website.

Open Original Shared Link

I used her flour mix for my doughnuts and they were awesome.

-Jessica

[hineini]

Yep, I love making donuts! The recipe I use (and photos) can be found here:

Open Original Shared Link

Amazing Gluten-Free Buttermilk Donuts

2 eggs, beaten

2 cups buttermilk

1/4 cup butter, melted

5 cups gluten-free rice flour mix (see note)

1 cup sugar

1 teaspoon nutmeg

1/2 teaspoon cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons salt

2 teaspoons xanthan gum

1/2 cup sugar, set aside in a bowl

# Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.

# Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.

# Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).

# Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.

# Remaining dough scraps can be rolled into balls ("donut holes") and fried.

# Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.

# Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.

# Serve while warm.

There is also a jelly donut recipe here: Open Original Shared Link

[angel-jd1]

The jelly doughnut recipe intrigues me

-Jessica

Yep, I love making donuts! The recipe I use (and photos) can be found here:

Open Original Shared Link

Amazing Gluten-Free Buttermilk Donuts

2 eggs, beaten

2 cups buttermilk

1/4 cup butter, melted

5 cups gluten-free rice flour mix (see note)

1 cup sugar

1 teaspoon nutmeg

1/2 teaspoon cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons salt

2 teaspoons xanthan gum

1/2 cup sugar, set aside in a bowl

# Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.

# Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.

# Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).

# Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.

# Remaining dough scraps can be rolled into balls ("donut holes") and fried.

# Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.

# Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.

# Serve while warm.

There is also a jelly donut recipe here: Open Original Shared Link